Description
Stay refreshed and hydrated with this easy-to-make cucumber lemon water recipe. A simple yet flavorful drink that’s perfect for any time of the day.
Ingredients
Scale
Fine Pink Sea Salt:
- 1/4 teaspoon
Maple Syrup or Honey (optional):
- 1/2 teaspoon
Fresh Squeezed Lemon Juice:
- 1/4 cup (2 ounces)
Lemon:
- 1, washed and thinly sliced (100 grams)
English Cucumber:
- 1/2, cut into 1/4 inch slices (100 grams)
Filtered Water:
- 4 cups (32 ounces)
Instructions
- Add all ingredients to a 32 ounce pitcher or jar: Start with sea salt and stir several times to dissolve the salt.
- Put a lid on the jar or cover the pitcher: Set in the refrigerator for at least 40 minutes, up to 24 hours.
- When ready to drink: Pour infused water over ice and garnish with additional lemon and cucumber slices.
Notes
- I find that leaving the additional ingredients in the water can start giving off a bitter flavor after 24 hours.
- Instead, strain the fruit/vegetables out of the water after one day, then keep the infused water in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 22 kcal
- Sugar: 2g
- Sodium: 149mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
